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Middle Eastern Rice Salad

Jim Bathie
Prep time 15 mins
Cook time 5 mins
Yield 4 servings
Transform a bowl of brown rice into a Middle Eastern salad with the addition of chickpeas, mint, cumin and dates. The flavors really jazz up this healthy side dish.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 3 cups cooked brown rice
  • 1/2 cup chopped pitted dates
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 380
  • fat 9 g
  • satfat 1 g
  • monofat 5.5 g
  • polyfat 1 g
  • protein 8 g
  • carbohydrate 67 g
  • fiber 8 g
  • cholesterol 0 mg
  • sodium 360 mg
  • 4.1 g

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper.

  2. Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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